Roasted Pork With Apricots And Sweet Spices
|Low sodium chicken broth||1 Cup (16 tbs) (Divided)|
|Ground cinnamon||1 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Boneless pork loin||1 1⁄2 Pound, rolled and tied|
|Olive oil||2 Teaspoon (Divided)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Julienned california dried apricot halves||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs) (Toasted)|
|Grated orange peel||1 Teaspoon|
|Chopped cilantro||2 Tablespoon|
Combine 2 tablespoons chicken broth with cinnamon, cloves and cumin.
Rub marinade mixture over pork; cover and refrigerate 4 hours or overnight.
Preheat oven to 350°F Heat 1 teaspoon oil in skillet over high heat; brown pork on all sides.
Remove pork to roasting pan.
Roast in preheated oven until internal temperature of pork reaches 155°F, about 40 minutes.
Transfer pork to cutting board; tent with foil.
Let stand 10 minutes.
In same skillet, over medium heat, heat remaining 1 teaspoon oil; cook and stir onion and garlic until tender.
Add reserved marinade mixture, juice, remaining 1 cup chicken broth, water and Worcestershire sauce.
Bring to a boil; reduce heat and simmer 10 minutes.
Add apricots; simmer 5 minutes.
Stir in almonds and orange peel; remove from heat.
Stir in cilantro; season with salt and pepper.